Sunflower Wine (2)

• 2 qts sunflower petals
• 1 11-oz can Welch’s 100% White Grape Juice frozen concentrate
• 1 lb 10 ozs granulated sugar
• 2 lemons (juice only)
• 3 oranges (juice only)
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• 1/4 tsp tannin
• 61/4 pts water
• White Burgundy wine yeast

In primary, combine all ingredients except sunflower petals and yeast. Stir well to completey dissolve sugar. Cover primary and set aside 10-12 hours. Add activated yeast and recover primary. Stir twice daily until violent fermentation subsides. Pick flower petals and wash them. Put petals in nylon straining bag with 1 dozen sterilized glass marbles for weight. Tie bag and submerge in liquid in primary. Gently squeeze and dunk bag several times a day for 5 days. Drain bag, squeezing to extract flavor and transfer liquid to secondary. Fit airlock and rack after 2 weeks, topping up and refitting airlock afterward. After wine falls clear, wait 2 weeks and rack after adding 1 crushed Campden tablet to clean secondary. Thereafter, rack every 2 months for 6 months, adding another crushed Campden tablet every other racking and stabilizing at last racking. Wait another month and rack into bottles. Age for 6-12 months. [Author’s own recipe]